Ooey-Gooey Nutella Cookie Pie
Equipment
Ingredients
Cookie Dough
Cold chopped unsalted butter (cold, chopped)
230 g
Caster sugar
160 g
Light brown sugar
160 g
Chocolate chunks or chips
450 g
Plain flour
475 g
Salt
1 tsp
Baking powder
3 tsp
Baking soda
0.75 tsp
Egg
2 piece
Egg yolk
1 piece
Vanilla extract
1 tsp
Filling
Nutella (frozen)
15 tsp
Instructions
Prepare Nutella filling
Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto each square, fold to seal and freeze until solid.
Cream the butter and sugars
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
Add eggs and chocolate
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
Add dry ingredients
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
Portion and stuff the dough
Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
Freeze the dough balls
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
Preheat the oven
Preheat oven to 180°C.
Arrange and bake
Line any shape baking dish with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft and gooey.
Cool and serve
Remove from the oven and let cool slightly. Serve warm with ice cream and chocolate sauce.
Original recipe
Storage
Store extra dough balls in an airtight container or freezer bag. Bake straight from frozen when craving hits.
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